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HISTORICALLY, IRON FOLLOWED COPPER IN THE DEVELOPMENT OF COOKING MATERIALS. IN COMPARISON WITH COPPER, IT HAS A HIGHER SPECIFIC HEAT CAPACITY AND A LOWER THERMAL CONDUCTIVITY. THESE CHARACTERISTICS ARE IDEAL FOR ACHIEVING AND MAINTAINING VERY HIGH TEMPERATURES.

UNFORTUNATELY, CHEMICALLY, IRON HAS NO BENEFICIAL CHARACTERISTICS. IT IS A HYGROSCOPIC MATERIAL (IT EASILY ABSORBS ATMOSPHERIC HUMIDITY) AND, IN CONTACT WITH AIR, IT PRODUCES OXIDES (RUST) WHICH CORRODE THE MATERIAL.

MATERIAL: VERY HEAVY. HIGHLY VULNERABLE TO CORROSION (OXIDATION).

THERMAL CONDUCTIVITY: NOT VERY GOOD (LONG DELAY TO ACHIEVE THE DESIRED TEMPERATURE), HOWEVER IT MAKES A MAINTAINS A VERY STABLE TEMPERATURE FOR LONG-DURATION COOKING.

USE: SUITABLE FOR GAS, ELECTRIC, INDUCTION AND OVEN.

MAINTENANCE AND HYGIENE: BEFORE USING FOR THE FIRST TIME, IT IS ADVISABLE TO COOK SOMETHING IN THE ITEM THAT CAN BE DISCARDED. THIS WILL ALLOW THE INITIAL IMPURITIES IN THE RECEPTACLE TO BE CLEANED.

Did you know that?

-The item should be heated before use.

-Food should not be stored in the receptacle after cooking.

-It is recommended to clean with soap-free water, dry and coat with a thin layer of oil before storing in a dry place. This will delay or prevent the oxidation process, keeping its properties in optimal condition.

- Washing in a dishwasher is highly discouraged.